US3936312A - Composition for the preparation of coatings on meat and sausage goods - Google Patents
Composition for the preparation of coatings on meat and sausage goods Download PDFInfo
- Publication number
- US3936312A US3936312A US05/466,897 US46689774A US3936312A US 3936312 A US3936312 A US 3936312A US 46689774 A US46689774 A US 46689774A US 3936312 A US3936312 A US 3936312A
- Authority
- US
- United States
- Prior art keywords
- monoglyceride
- accordance
- composition
- parts
- weight
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Lifetime
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/10—Coating with a protective layer; Compositions or apparatus therefor
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y10—TECHNICAL SUBJECTS COVERED BY FORMER USPC
- Y10T—TECHNICAL SUBJECTS COVERED BY FORMER US CLASSIFICATION
- Y10T428/00—Stock material or miscellaneous articles
- Y10T428/24—Structurally defined web or sheet [e.g., overall dimension, etc.]
- Y10T428/2419—Fold at edge
- Y10T428/24215—Acute or reverse fold of exterior component
- Y10T428/24223—Embedded in body of web
Definitions
- This invention relates to an agent for the preparation of coatings on meat and sausage goods which contains acetylated monoglyceride and cellulose propionate.
- cellulose esters with viscosities of at least 0.25 to about 35 seconds are used; for cellulose esters with a content of approx. 10 - 20% acetyl, cellulose esters with viscosities in the range of about 15 - 30 seconds are preferred.
- These viscosities are measured according to the ASTM- method D-871-48in a 20% solution of the polymer in acetone at 25°C. It is claimed as a particular advantage of these solvent-free protective agents, that owing to their particular physical characteristics they can readily be applied by hot-spraying.
- coatings with surprising characteristics can be produced on meat goods by dipping into a solution comprising 20 to 50 parts by weight of a high viscosity cellulose propionate with a viscosity (20% in acetone, measured in seconds according to ASTM D 871-56, formula B) of 15 to 95 poise, 80 to 50 parts by weight of a fully acetylated, distilled monoglyceride with a high iodine value (i.e., an iodine value from about 40 to 70, or higher), and, related to the propionate, 2.5 to 4.5 times the amount of an organic solvent.
- a high viscosity cellulose propionate with a viscosity (20% in acetone, measured in seconds according to ASTM D 871-56, formula B) of 15 to 95 poise
- 80 to 50 parts by weight of a fully acetylated, distilled monoglyceride with a high iodine value i.e., an iodine value from about 40 to
- the solution may also contain 51 to 75 parts by weight of the cellulose propionate and 49 to 25 parts by weight of the monoglyceride.
- the solvent, related to the propionate is present preferably in 2.5 to 3.5 times the amount.
- the solvent, related to the propionate is present preferably in 3.5 to 4.5 times the amount.
- the cellulose propionate of the aforementioned viscosity which is commercially available is a white, finely grained powder of the following parameters:acetyl content approx. 3.6%acetyl content, calculatedas acetic acid approx. 5.0%butyryl content approx. --butyryl content, calculated asbutyric acid approx. --propionyl content 44.8%propionyl content calculated aspropionic acid approx. 58.0%hydroxyl content 1.75%density at 20°C approx. 1.22bulk weight approx. 300 g/lbulk volume approx. 3.3 l/kgthermal stability approx. 220°Cmelting range approx. 200 to 220°C.
- This propionate is soluble in many organic solvents, for example, in acetone, methylethylketone, methyl acetate, ethyl acetate, butyl acetate, methyl glycol and ethyl glycol.
- the distilled, fully acetylated monoglycerides with a high iodine value may for the purposes of the invention also be used as a mixture, the monoglyceride recovered from lard being the preferred compound.
- acetone is preferred because it completely evaporates, so that not a trace of smell remains behind.
- Solutions with the aforementioned higher content of 51 to 75 parts by weight of the cellulose propionate and the lower content of 49 to 25 parts by weight of the monoglyceride are recommended in particular for the coating of meat goods which are stored at low temperatures.
- the coatings obtained are glass-clear, extremely thin, and they can easily be removed again from the meat goods. Moreover they have the remarkable characteristic of having a limited permeability for water vapour. Furthermore the coatings in accordance with the invention do not prevent the penetration of olfactory matter so that the buyer can evaluate the goods, as he is accustomed to, not only with the eyes but also with the nose; the buyer is thus in a position to examine the meat goods for their natural consistency.
- the coatings moreover permit a molecular gas exchange, by means of which the pH-value of the meat is stabilized, which in turn is decisive with regard to the keeping properties of the meat goods.
- the coatings resist boiling up to about +100°C and low temperatures down to about -40°C without any detrimental effect upon the meat goods; the coatings are exceptionally shock and impact-proof which is important in particular for the transport and the non-expert handling of the meat goods by unskilled personnel.
- the coatings ward off photons or reduce their effect and also protect the meat goods from microbic contamination and against oxidation, so that the natural colour of the meat is preserved.
- the total bacterial-counts and the pH value of an untreated piece of meat and of a piece of meat provided with a coating in accordance with the invention are determined by known methods. The results of the tests are given in the following.
Abstract
Meat and sausage goods are preserved by applying a coating composition containing a high viscosity cellulose propionate and fully acetylated monoglyceride having a high iodine number, dissolved in a volatile organic solvent.
Description
This invention relates to an agent for the preparation of coatings on meat and sausage goods which contains acetylated monoglyceride and cellulose propionate.
From the German Specification (Auslegeschrift) 1,178,539 a solvent-free protective agent is known, in particular for foodstuffs, on the basis of acetyl glycerides with the addition of cellulose esters. As ecetyl glycerides di-or tri-substituted products are suggested, for example 2, 3 diacetyl mono oleic acid glyceride. As preferred cellulose esters those of the cellulose acetobutyrate type are mentioned; the butyric acid residue may be replaced for example by the propionic acid residue. In respect of the degree of polymerization of these cellulose esters it is emphasized, that cellulose esters with viscosities of at least 0.25 to about 35 seconds are used; for cellulose esters with a content of approx. 10 - 20% acetyl, cellulose esters with viscosities in the range of about 15 - 30 seconds are preferred. These viscosities are measured according to the ASTM- method D-871-48in a 20% solution of the polymer in acetone at 25°C. It is claimed as a particular advantage of these solvent-free protective agents, that owing to their particular physical characteristics they can readily be applied by hot-spraying.
From German Specification (Offenlegungsschrift) 2,030,429 meltable coatings for foodstuffs and pharmaceutical products on the basis of glycerides are also known, which give low viscosities in melted condition; these glycerides have at least the acetyl or the propionate group and at least one alkanoyl group with 16 - 24 carbon atoms.
The known melt coatings in many respects no longer meet the high demands made by today's buyer with regard to appearance and keeping quality of coated meat goods. It need only be mentioned that the appearance of many protective coatings, merely to be described as transparent, leaves much to be desired, together with the fact that the known protective coatings prevent any olfactory perception.
It has now been found that coatings with surprising characteristics can be produced on meat goods by dipping into a solution comprising 20 to 50 parts by weight of a high viscosity cellulose propionate with a viscosity (20% in acetone, measured in seconds according to ASTM D 871-56, formula B) of 15 to 95 poise, 80 to 50 parts by weight of a fully acetylated, distilled monoglyceride with a high iodine value (i.e., an iodine value from about 40 to 70, or higher), and, related to the propionate, 2.5 to 4.5 times the amount of an organic solvent.
In accordance with a further development of the invention, the solution may also contain 51 to 75 parts by weight of the cellulose propionate and 49 to 25 parts by weight of the monoglyceride.
If the cellulose propionate has a viscosity of 15 to 50 poise, the solvent, related to the propionate, is present preferably in 2.5 to 3.5 times the amount.
If the cellulose propionate has a viscosity of 50 to 95 poise, the solvent, related to the propionate, is present preferably in 3.5 to 4.5 times the amount.
The cellulose propionate of the aforementioned viscosity which is commercially available is a white, finely grained powder of the following parameters:acetyl content approx. 3.6%acetyl content, calculatedas acetic acid approx. 5.0%butyryl content approx. --butyryl content, calculated asbutyric acid approx. --propionyl content 44.8%propionyl content calculated aspropionic acid approx. 58.0%hydroxyl content 1.75%density at 20°C approx. 1.22bulk weight approx. 300 g/lbulk volume approx. 3.3 l/kgthermal stability approx. 220°Cmelting range approx. 200 to 220°C.
This propionate is soluble in many organic solvents, for example, in acetone, methylethylketone, methyl acetate, ethyl acetate, butyl acetate, methyl glycol and ethyl glycol.
In the following will be given some examples of distilled, completely acetylated monoglycerides with a high iodine value which are particularly useful for the purposes of the invention. Distilled, fully acetylated monoglycerides, were obtained from best quality lard, with the following parameters.
______________________________________
Physical characteristics:
______________________________________
Appearance clear, almost colourless, liquid
solidification point
at approx. +8°C
refractive index
1447(40°C)
1443(50°C)
viscosity at +20°C
50 cps
at +50°C 19 cps
spec. gravity
at +20°C 0.99
at +50°C 0.96
Chemical characteristics:
______________________________________
iodine value 42
saponification value
380
un- and partially acetylated %
monoglyceride 0-2
Reichert-Meissel number
145
acid value less than 4
perioxide value less than 2
______________________________________
Distilled, fully acetylated monoglyceride was obtained from
partially hydrogenated vegetable oil with the following parameters:
Physical characteristics:
______________________________________
appearance clear, almost colourless liquid
solidification point
approx. 7°C
refractive index
1447(40°C)
viscosity at +20°C
56 cps
at +50°C 19 cps
spec. gravity
at +20°C 0.98
at +50°C 0.96
Chemical characteristics:
______________________________________
iodine value 44
saponification value
380
un- and partially acetylated %
monoglyceride 0-2
Reichert-Meissel number
146
acid value less than 4
______________________________________
Distilled, fully acetylated monoglyceride was obtained from cotton
seed oil with the following parameters:
Physical characteristics:
______________________________________
appearance clear, very slightly yellow coloured
liquid
solidification point
at about +1°C
refractive index
1451(40°C)
viscosity at +20°C
47 cps
at +50°C 18 cps
spec. gravity
at +20°C 0.98
at +50°C 0.96
Chemical characteristics:
______________________________________
iodine value 70
saponification value
380
un- and partially acetylated %
monoglyceride 0-2
Reichert-Meissel number
145
acid value less than 4
______________________________________
The distilled, fully acetylated monoglycerides with a high iodine value may for the purposes of the invention also be used as a mixture, the monoglyceride recovered from lard being the preferred compound.
Among the solvents which are possible for the purposes of the invention acetone is preferred because it completely evaporates, so that not a trace of smell remains behind.
As an example of a solution the following composition is given:
16 parts by weight of cellulose propionate with a viscosity of 53 poise for a 20% solution in acetone,
24 parts by weight of fully acetylated monoglyceride with a high iodine value from lard,
64 parts by weight of acetone.
In view of the multitude of fundamentally differing kinds of meat and sausage goods it is impossible from the start to give examples for all such goods, and this is hardly necessary, since it cannot be difficult for the meat expert to determine by manual tests the solution with the optimum composition for each particular kind of meat. The dipping into the solution for the coating of the meat goods takes place at room temperature in the well-known manner.
Solutions with the aforementioned higher content of 51 to 75 parts by weight of the cellulose propionate and the lower content of 49 to 25 parts by weight of the monoglyceride are recommended in particular for the coating of meat goods which are stored at low temperatures.
The coatings obtained are glass-clear, extremely thin, and they can easily be removed again from the meat goods. Moreover they have the remarkable characteristic of having a limited permeability for water vapour. Furthermore the coatings in accordance with the invention do not prevent the penetration of olfactory matter so that the buyer can evaluate the goods, as he is accustomed to, not only with the eyes but also with the nose; the buyer is thus in a position to examine the meat goods for their natural consistency.
The coatings moreover permit a molecular gas exchange, by means of which the pH-value of the meat is stabilized, which in turn is decisive with regard to the keeping properties of the meat goods. The coatings resist boiling up to about +100°C and low temperatures down to about -40°C without any detrimental effect upon the meat goods; the coatings are exceptionally shock and impact-proof which is important in particular for the transport and the non-expert handling of the meat goods by unskilled personnel. The coatings ward off photons or reduce their effect and also protect the meat goods from microbic contamination and against oxidation, so that the natural colour of the meat is preserved.
Thus the following advantages can be obtained with the coatings: prolonged maintaining of a biologically perfect condition of the wrapped meat goods, in particular with regard to their freshness, colour, aroma (relative enhancement of the aroma) and stabilization of the pH-range desired for the maturing of the meat; with the help of the stabilization a considerable prolongation of the optimum effectivenesss of the inherent enzymes of the meat is achieved to attain maximum tenderness and chewability without chewing residues.
The total bacterial-counts and the pH value of an untreated piece of meat and of a piece of meat provided with a coating in accordance with the invention are determined by known methods. The results of the tests are given in the following.
__________________________________________________________________________
1st Check: 7 days after slaughtering
(4 days after preparation of the coating)
Control sample coated piece of meat
__________________________________________________________________________
pH value 5.6 (edge and core)
5.5 (edge and core)
bacterial count/g
10.sup.2
(lactobacilli, yeasts)
10.sup.1
(micrococci)
__________________________________________________________________________
2nd check: 11 days after slaughtering
(8 days after preparation of the coating)
control sample coated piece of meat
__________________________________________________________________________
pH value 5.4 (edge and core)
5.5 (edge and core)
bacterial count/g
10.sup.3
(pseudomonads,aerobic
10.sup.3
(pseudomonads,aerobic
spore producers,
spare producers,
micrococci,lacto-
micrococci,lacto-
bacilli) bacilli)
__________________________________________________________________________
3rd check: 13 days after slaughtering
(10 days after preparation of the coating)
__________________________________________________________________________
pH value 5.9 (edge) and 5.6 (edge) and
5.8 (core) 5.5 (core)
bacterial count/g
10.sup.3
(pseudomonads,aerobic
10.sup.3
(lactobacilli,aerobic
spore producers,micro-
spore producers)
cocci,lactobacilli)
__________________________________________________________________________
4th check: 17 days after slaughtering
(14 days after preparation of the coating)
__________________________________________________________________________
pH-value 5.7 (edge and core)
5.5
(edge and core)
bacterial count/g
10.sup.5
(pseudomonads,aerobic
10.sup.2
(lactobacilli)
spore producers,micro
cocci,lactobacilli,
yeasts)
__________________________________________________________________________
5th check: 20 days after slaughtering
(17 days after preparation of the coating)
__________________________________________________________________________
pH-value 5.7 (edge and core)
5.6 (edge and core)
bacterial count/g
10.sup.5
(pseudomonads,aerobic
10.sup.1
(lactobacilli)
spore producers,micro-
cocci,lactobacilli,
yeasts)
__________________________________________________________________________
The results of the experiments justify the assertion, that by virtue of a coating in accordance with the invention the pH remains practically constant and such a coating protects the meat goods from an attack by bacteria.
Claims (19)
1. A coating composition for meat and sausage goods comprising a solution containing about from 20 to 75 parts by weight of a high viscosity cellulose propionate having a viscosity of about from 15 to 95 poise, about from 80 to 25 parts by weight of a fully acetylated distilled monoglyceride having a high iodine value from about 40 to at least 70, and about from 2.5 to 4.5 parts by weight of an organic solvent per part of cellulose propionate present.
2. The composition in accordance with claim 1 wherein the solution contains about from 20 to 50 parts by weight of cellulose propionate and about from 80 to 50 parts by weight of monoglyceride.
3. The composition in accordance with claim 1 wherein the solution contains about from 51 to 75 parts by weight of cellulose propionate and about from 49 to 25 parts by weight of monoglyceride.
4. The composition in accordance with claim 1 wherein the cellulose propionate has a viscosity of about from 50 to 95 poise and the composition containing from about 3.5 to 4.5 parts organic solvent per part of cellulose propionate.
5. The composition in accordance with claim 1 wherein the fully acetylated distilled monoglyceride is a monoglyceride of lard fatty acids.
6. The composition in accordance with claim 1 wherein the fully acetylated distilled monoglyceride is a monoglyceride of partially hydrogenated vegetable oil.
7. The composition in accordance with claim 1 wherein the fully acetylated distilled monoglyceride is the monoglyceride of cottonseed fatty acids.
8. The composition in accordance with claim 2 wherein the fully acetylated distilled monoglyceride is a monoglyceride of lard fatty acids.
9. The composition in accordance with claim 2 wherein the fully acetylated distilled monoglyceride is the monoglyceride of partially hydrogenated vegetable oil.
10. The composition in accordance with claim 2 wherein the fully acetylated distilled monoglyceride is the monoglyceride of cottonseed oil fatty acids.
11. The composition in accordance with claim 3 wherein the fully acetylated distilled monoglyceride is the monoglyceride of lard fatty acids.
12. The composition in accordance with claim 3 wherein the fully acetylated distilled monoglyceride is the monoglyceride of partially hydrogenated vegetable oil.
13. The composition in accordance with claim 3 wherein the fully acetylated distilled monoglyceride is the monoglyceride of cottonseed oil fatty acids.
14. A process for preserving meat or sausage goods which comprises applying to said meat or sausage goods a coating composition containing about from 20 to 75 parts by weight of a high viscosity cellulose propionate having a viscosity of about from 15 to 95 poise and from about 80 to 25 parts by weight of a high iodine number, distilled, fully acetylated monoglyceride of a fatty acid having from 14 to 18 carbon atoms, said monoglyceride having an iodine number from about 40 to at least 70.
15. The process in accordance with claim 14 wherein the coating composition applied contains about from 20 to 50 parts by weight of the high viscosity cellulose propionate and about from 80 to 50 parts by weight of the monoglyceride.
16. The process in accordance with claim 14 wherein the coating composition applied contains about from 51 to 75 parts by weight of cellulose propionate and about 49 to 25 parts by weight of the monoglyceride.
17. The process in accordance with claim 14 wherein the monoglyceride is the monoglyceride of lard fatty acids.
18. The process in accordance with claim 14 wherein the monoglyceride is derived from partially hydrogenated vegetable oil fatty acids.
19. The process in accordance with claim 14 wherein the monoglyceride is derived from cottonseed oil fatty acids.
Applications Claiming Priority (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| DT2324936 | 1973-05-17 | ||
| DE2324936A DE2324936C3 (en) | 1973-05-17 | 1973-05-17 | Means for producing crystal clear coatings on smoked meat products using acetylated monoglyceride and cellulose propionate |
| DT2412426 | 1974-03-15 | ||
| DE19742412426 DE2412426C3 (en) | 1974-03-15 | 1974-03-15 | Preparations for making coatings on meat products |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| US3936312A true US3936312A (en) | 1976-02-03 |
Family
ID=25765158
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| US05/466,897 Expired - Lifetime US3936312A (en) | 1973-05-17 | 1974-05-03 | Composition for the preparation of coatings on meat and sausage goods |
Country Status (17)
| Country | Link |
|---|---|
| US (1) | US3936312A (en) |
| JP (1) | JPS5040768A (en) |
| AT (1) | AT341317B (en) |
| BR (1) | BR7404025D0 (en) |
| CA (1) | CA1007924A (en) |
| CH (1) | CH597765A5 (en) |
| ES (1) | ES426213A1 (en) |
| FI (1) | FI58043C (en) |
| FR (1) | FR2229354B1 (en) |
| GB (1) | GB1466746A (en) |
| IE (1) | IE39367B1 (en) |
| IL (1) | IL44683A (en) |
| IT (1) | IT1056237B (en) |
| LU (1) | LU69895A1 (en) |
| NL (1) | NL7405183A (en) |
| SE (1) | SE410781B (en) |
| TR (1) | TR18831A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4780326A (en) * | 1980-03-28 | 1988-10-25 | Matthias Stemmler | Composition for making pigmented protective coatings on meat products |
| US20060075679A1 (en) * | 2004-10-13 | 2006-04-13 | Cap Daniel S | Acetylated wax compositions and articles containing them |
| WO2008096187A1 (en) | 2007-02-06 | 2008-08-14 | Thesz Janos | Use of fuels or fuel additives based on triglycerides of modified structure and process for their preparation |
| US20100206183A1 (en) * | 2009-02-19 | 2010-08-19 | Rong Yan Murphy | Inline antimicrobial additive treatment method and apparatus |
| EP2690961A1 (en) * | 2011-03-29 | 2014-02-05 | Nestec S.A. | Methods and compositions suitable for preserving the freshness of loaf-type food products |
| WO2016010751A1 (en) * | 2014-07-16 | 2016-01-21 | Dow Global Technologies Llc | Method for treating food surfaces with bacteriophages |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS4973963U (en) * | 1972-10-13 | 1974-06-26 | ||
| JPS5532200Y2 (en) * | 1976-04-27 | 1980-07-31 | ||
| JPS585579B2 (en) * | 1976-05-25 | 1983-01-31 | 株式会社安川電機 | Laminated core manufacturing equipment |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2745749A (en) * | 1951-07-19 | 1956-05-15 | Reuben O Feuge | Glyceridic mixtures exhibiting unique properties and process for their production |
| US3000748A (en) * | 1959-01-08 | 1961-09-19 | American Cyanamid Co | Strippable coatings |
| US3471304A (en) * | 1966-03-07 | 1969-10-07 | Archer Daniels Midland Co | Edible coating compositions |
| US3779783A (en) * | 1970-06-20 | 1973-12-18 | Dynamit Nobel Ag | Meltable coating compositions, particularly for foodstuffs and pharmaceutical preparations |
| US3818947A (en) * | 1972-01-26 | 1974-06-25 | Tee Pak Inc | Easily peelable sausage casing |
-
1974
- 1974-04-17 NL NL7405183A patent/NL7405183A/xx active Search and Examination
- 1974-04-17 IE IE813/74A patent/IE39367B1/en unknown
- 1974-04-19 LU LU69895A patent/LU69895A1/xx unknown
- 1974-04-22 IL IL44683A patent/IL44683A/en unknown
- 1974-04-26 CH CH578874A patent/CH597765A5/xx not_active IP Right Cessation
- 1974-05-03 US US05/466,897 patent/US3936312A/en not_active Expired - Lifetime
- 1974-05-06 FR FR7415582A patent/FR2229354B1/fr not_active Expired
- 1974-05-06 IT IT12768/74A patent/IT1056237B/en active
- 1974-05-09 FI FI1411/74A patent/FI58043C/en active
- 1974-05-11 ES ES426213A patent/ES426213A1/en not_active Expired
- 1974-05-13 AT AT392674A patent/AT341317B/en not_active IP Right Cessation
- 1974-05-14 TR TR18831A patent/TR18831A/en unknown
- 1974-05-16 SE SE7406566A patent/SE410781B/en unknown
- 1974-05-16 CA CA200,070A patent/CA1007924A/en not_active Expired
- 1974-05-16 GB GB2168374A patent/GB1466746A/en not_active Expired
- 1974-05-17 JP JP49054658A patent/JPS5040768A/ja active Pending
- 1974-05-17 BR BR4025/74A patent/BR7404025D0/en unknown
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US2745749A (en) * | 1951-07-19 | 1956-05-15 | Reuben O Feuge | Glyceridic mixtures exhibiting unique properties and process for their production |
| US3000748A (en) * | 1959-01-08 | 1961-09-19 | American Cyanamid Co | Strippable coatings |
| US3471304A (en) * | 1966-03-07 | 1969-10-07 | Archer Daniels Midland Co | Edible coating compositions |
| US3779783A (en) * | 1970-06-20 | 1973-12-18 | Dynamit Nobel Ag | Meltable coating compositions, particularly for foodstuffs and pharmaceutical preparations |
| US3818947A (en) * | 1972-01-26 | 1974-06-25 | Tee Pak Inc | Easily peelable sausage casing |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4780326A (en) * | 1980-03-28 | 1988-10-25 | Matthias Stemmler | Composition for making pigmented protective coatings on meat products |
| US20060075679A1 (en) * | 2004-10-13 | 2006-04-13 | Cap Daniel S | Acetylated wax compositions and articles containing them |
| US7510584B2 (en) * | 2004-10-13 | 2009-03-31 | Daniel S. Cap | Acetylated wax compositions and articles containing them |
| WO2008096187A1 (en) | 2007-02-06 | 2008-08-14 | Thesz Janos | Use of fuels or fuel additives based on triglycerides of modified structure and process for their preparation |
| US20100206183A1 (en) * | 2009-02-19 | 2010-08-19 | Rong Yan Murphy | Inline antimicrobial additive treatment method and apparatus |
| EP2690961A1 (en) * | 2011-03-29 | 2014-02-05 | Nestec S.A. | Methods and compositions suitable for preserving the freshness of loaf-type food products |
| EP2690961A4 (en) * | 2011-03-29 | 2014-11-19 | Nestec Sa | Methods and compositions suitable for preserving the freshness of loaf-type food products |
| WO2016010751A1 (en) * | 2014-07-16 | 2016-01-21 | Dow Global Technologies Llc | Method for treating food surfaces with bacteriophages |
Also Published As
| Publication number | Publication date |
|---|---|
| LU69895A1 (en) | 1974-07-18 |
| IT1056237B (en) | 1982-01-30 |
| ATA392674A (en) | 1977-05-15 |
| NL7405183A (en) | 1974-11-19 |
| AT341317B (en) | 1978-02-10 |
| CA1007924A (en) | 1977-04-05 |
| FR2229354A1 (en) | 1974-12-13 |
| IE39367L (en) | 1974-11-17 |
| IL44683A0 (en) | 1974-06-30 |
| ES426213A1 (en) | 1976-09-16 |
| JPS5040768A (en) | 1975-04-14 |
| FI141174A (en) | 1974-11-18 |
| IL44683A (en) | 1977-05-31 |
| SE410781B (en) | 1979-11-05 |
| FI58043C (en) | 1980-12-10 |
| TR18831A (en) | 1977-11-01 |
| FI58043B (en) | 1980-08-29 |
| CH597765A5 (en) | 1978-04-14 |
| IE39367B1 (en) | 1978-09-27 |
| FR2229354B1 (en) | 1978-01-13 |
| BR7404025D0 (en) | 1974-11-26 |
| GB1466746A (en) | 1977-03-09 |
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